Ingredients
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1 teaspoon cumin seed
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1 teaspoon brown mustard seeds
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1 large onion, finely chopped
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4 medium potatoes, peeled and cut into 1/2-inch pieces
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons ground coriander
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1/2 teaspoon turmeric
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salt, to taste
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1/2 teaspoon cayenne pepper
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1 tablespoon chopped fresh cilantro
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3 serrano chilies, split lengthwise
Instructions
- Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
- Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking.
- Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
- Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
- Add a small amount of water at a time if all liquid evaporates.
- Fold in cilantro just before serving.